📝 About This Recipe
This soul-warming soup is a cornerstone of Sephardic home cooking, tracing its lineage back to the Jewish quarters of medieval Spain. It transforms humble ingredients—garlic, stale bread, and smoked paprika—into a rich, velvety broth that is both deeply aromatic and incredibly comforting. Finished with poached eggs and a hint of cumin, this Kosher-parve version is a testament to the beauty of resourcefulness and tradition.
🥗 Ingredients
The Aromatics
- 1/2 cup Extra virgin olive oil (high quality Spanish oil preferred)
- 12-15 pieces Fresh garlic cloves (thinly sliced into chips)
- 2 tablespoons Smoked paprika (Pimentón de la Vera) (sweet or bittersweet, not hot)
- 1/2 teaspoon Ground cumin (a Sephardic touch for earthiness)
The Base
- 6-8 ounces Stale crusty bread (sourdough or challah, cut into 1-inch cubes)
- 6 cups Vegetable or Pareve Chicken-style broth (hot)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Saffron threads (crushed)
Finishing Touches
- 4-6 pieces Large eggs (one per person)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Sherry vinegar (to brighten the flavors)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat.
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2
Add the sliced garlic chips to the oil. Sauté slowly for 3-5 minutes until they turn a pale golden brown. Do not let them burn, or they will become bitter.
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3
Using a slotted spoon, remove about a third of the toasted garlic chips and set them aside on a paper towel for garnishing later.
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4
Add the cubed stale bread to the pot. Stir well so the bread soaks up the garlic-infused oil. Toast the bread for 5-7 minutes, turning frequently, until the edges are crispy and golden.
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5
Lower the heat to the lowest setting. Sprinkle the smoked paprika and cumin over the bread and garlic. Stir rapidly for 30-60 seconds to toast the spices without burning them.
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6
Immediately pour in the hot broth and the crushed saffron. The liquid should sizzle as it hits the pan.
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7
Increase the heat to medium and bring the soup to a gentle simmer. Season with kosher salt and black pepper.
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8
Let the soup simmer for 15 minutes. Use a wooden spoon to occasionally break up some of the bread cubes; this will help thicken the broth into a silky consistency.
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9
Stir in the sherry vinegar to balance the richness of the oil and the smokiness of the paprika.
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10
Carefully crack the eggs one by one and drop them into the simmering liquid, spaced apart. Do not stir.
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11
Cover the pot and let the eggs poach in the soup for 3-4 minutes, or until the whites are set but the yolks remain runny.
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12
Ladle the soup into deep bowls, ensuring each person gets one whole poached egg.
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13
Garnish with the reserved crispy garlic chips and a generous sprinkle of fresh parsley.
💡 Chef's Tips
Use truly stale bread; fresh bread will turn into a gummy paste rather than holding its structure. Watch the garlic like a hawk—it transitions from golden to burnt in seconds. If you prefer a thicker soup, whisk one of the eggs and stir it directly into the broth before poaching the remaining eggs. For the most authentic flavor, use a Spanish Pimentón de la Vera which provides a distinct wood-smoked aroma. Always use fresh garlic; pre-peeled or jarred garlic lacks the essential oils needed for this dish.
🍽️ Serving Suggestions
Serve with a side of brined olives and pickles for a sharp contrast to the rich soup. A crisp, dry white wine like an Albariño or a light Sauvignon Blanc pairs beautifully. Accompany with a fresh green salad tossed in a lemon-tahini dressing. For a festive meal, serve as a first course before a roasted Sephardic lamb or chicken dish.